We had such a great time droppin’ beets last Tuesday with Jacqueline Cordova, owner of the Green Ingredient. She showed us a quick and simple way to prepare beets and have them stored and ready for salads, sandwiches or even as a side dish!
Beets have always been difficult for us to embrace and it seems we just can’t get past their earthy, or as my kids like to say “dirt” taste. Don’t get us wrong we want so badly to love beets, did you know beets are considered one of the worlds most healthiest foods. So, here’s to us finding a recipe to get us on that beet loving train!
It turns out the trick to preparing beets is to find a way to neutralize their earthy taste, and one perfect way is with citrus. It’s no wonder, lemons and beets share the same harvest season! So, when beet season comes around make sure you keep a generous supply of lemons handy to whip up this delicious beet salad.
In this recipe, a spiralizer was used to make beet noodles. Here’s a tip, make sure you have a quality spiralizer or you’ll be left with chopped up noodles, Jacqueline’s favorite is the Paderno brand. Once she spiralized 3-4 small beets, they were placed in a shallow bowl with the juice of half a lemon and a dash of salt. She recommended letting the noodles sit in the lemon juice for at least two hours but the longer you hold out the more citrus flavor you’ll get to enjoy. So go ahead, place them in the refrigerator and forget about them overnight…you’ll be so happy you did!
Spread these over a bed of greens or just eat them by themselves…they really are that good! Don’t forget to save the beet greens or you might just have Jacqueline herself come scold you (we kid, but really, save those greens!)
Did you know The Greed Ingredient has a location on the westside of town now! Visit them at 6100 Dew Drive for all your healthy cravings and meal prep needs!
Raw Citrus Beet Salad
- 4 small Beets Spiralized
- 1/2 Lemon Juiced
- Dash Pink Himalayan Salt (or sea salt)
- 1/2 tbsp Olive Oil Extra Virgin
Add beet noodles, lemon juice and salt to a shallow bowl. Toss the beet noodles and let sit for at least two hours.
To serve, add olive oil, toss to coat and spread over a bed of spinach. Add your favorite cheese (goat cheese would go great) and nuts. Dress with the leftover lemon and beet juice and enjoy!
We totally get it, it can be a daunting task to cook your CSA roots week after week. We can’t tell you how many times we find ourselves with a refrigerator full of turnips, beets and radishes just waiting to be used. We always have the best intentions to use them in a recipe we pinned weeks before, but like many, life seems to get in the way more times than not. Instead, we find ourselves chasing after three little boys repeating the dreaded “I’m hungry” and in need of a quick solution! So, when we find ourselves with too many root vegetables and a little overwhelmed, we tend to get straight to quick pickling. It’s easy, hassle free and gives a “no waste” option that we can wrap our heads around. Quick or “refrigerator” pickling isn’t like your long term storage pickling, these are incredibly easy, need to be eaten within a week and are always stored in the refrigerator.
First, collect all your roots that need to be used up. Give them a good wash, slice them and set aside. In a medium saucepan, heat 3 cups of water with 3 tablespoons of sea salt until salt is completely dissolved. Once dissolved, remove from heat and allow to cool completely. We usually lack the patience to allow it to cool completely, so, if your like us luke warm will work. Once cooled, add in 1 cup of vinegar.
Now you’re ready to add everything together! Fill two wide mouth mason jars with equal amounts of sliced roots, throw in a garlic clove and fill to the top with the vinegar solution. For some heat, throw in a few slices of fresh jalapeño. Next, seal tightly and immediately store in the refrigerator. We know it’s difficult, but you’ll want to wait at least an hour before enjoying these!
Quick Pickled Roots
- 3 cups water
- 1 cup white vinegar
- 3 tbls sea salt
- 2 bunches turnips thinly sliced
- 1/2 bunch radishes thinly sliced
- 1 medium beet
- 2 cloves garlic
Heat the water and salt in a medium saucepan until the salt dissolves, once dissolved let cool completely and then add the vinegar. Equally fill two wide mouth mason jars with the thinly sliced roots. Top off each mason jar with the vinegar solution, add in a garlic clove, add lid and set in the fridge for at least 1 hour.
Butternut squash made it back into our boxes this week and while we love to dice it up and throw it in the oven for a good roasting, we thought it was time to try something a little different. This recipe is a one-pot wonder and a super easy way to use up your CSA squash and greens, so grab the ingredients and let’s start cooking!
BUTTERNUT SQUASH AND CHICKPEA CURRY
- 2 tablespoons olive oil
- 1 red onion diced
- 1/2 tablespoon grated ginger
- 1 diced butternut squash
- 2 cups drained chickpeas
- 3 tablespoons red curry paste
- 15 ounce can coconut milk
- 1 cup vegetable broth
- 4 cups swiss chard finely chopped
In a large saucepan, on medium heat, add the oil and saute the onion and butternut squash until the onions begin to brown.
Add in remaining ingredients, stir to mix and bring the sauce to a simmer. Once at a simmer, lower heat and cover to allow the butternut squash to cook through until tender.
Remove from heat and serve with rice. Garnish with crushed cashews, cilantro and crushed red pepper flakes for some added heat!